Momofuku Seiōbo

Critically acclaimed chef

David Chang and his restaurants have gained world-wide recognition for its innovative take on food and service, while supporting local, sustainable and responsible farmers and food purveyors.

Chang has been called "a chef who went further than any of his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos in tune with unbound times" (Frank Bruni, former New York Times Restaurant Critic.)

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Awards for Momofuku Seiōbo:

One of Time Magazine's 100 most influential people in 2010, David Chang is a self-professed perfectionist.

Chang is the Executive Chef and Owner of the award-winning Momofuku restaurant group, including Momofuku Noodle Bar, Momofuku Ssäm Bar, Ko, and Má Pêche, and the bakery Milk Bar, with multiple locations. His first cookbook, Momofuku, was a bestseller. His restaurant Ssäm Bar was named one of S. Pellegrino World's 50 Best Restaurants three years in a row. Momofuku Ko has two Michelin stars, which it has retained for four years. Ko is also on the S. Pellegrino World's Best Restaurants list.

Ben Greeno

Executive Chef

Ben Greeno joined Momofuku in 2011. Raised in Durham, England, Ben has spent extensive time in European kitchens such as Noma in Copenhagen, The Paul, also in Copenhagen, the Grand Hôtel d'Uriage in Uriage les Bains, France, and Restaurant Sat Bains in Nottingham. Ben was also a guest chef from January to April 2010 for the opening of The Loft Project in London.